|Hákarl (Icelandic Fermented Shark Meat)|
Below are are few interesting links on hákarl:
Hákarl (Icelandic Fermented Shark Meat) in Tamarind-Fish-Chili-Sauce
About 1/2 cup cubed Hákarl (Icelandic Fermented Shark Meat), roughly 3-oz
1 recipe of Tamarind-Fish-Chili Sauce (see recipe below)
Make the Tamarind-Fish-Chili Sauce and mix in the Hákarl (Icelandic Fermented Shark Meat) until all the meat has been coated. Add more chili pepper if interested.
About 3 Tbsp water
About 1 Tbsp tamarind pulp
A squirt of chili pepper
About 1/2 tsp fish sauce
About 1/2 tsp brown sugar
Heat water and tamarind pulp in a small pot or pan. Avoid boiling. Mash the pulp gently to remove as much of the tamarind as possible. Strain the liquid and scrape the back of the bottom of a strainer to remove as much tamarind sauce as possible. Return the liquid and tamarind sauce into a clean pan or pot. Add chili pepper, fish sauce and sugar. Stir until the sugar has dissolved.